DOCSLIB.ORG

Executive Chef Sous Chef Kitchen Supervisor Food and Beverage

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Executive Chef Sous Chef Kitchen Supervisor Food and Beverage 2019-2020 Executive Chef Nicholas Afan C.E.C. Sous Chef Jesus Lopez Kitchen Supervisor Monica Villa Contreras Food and Beverage Director Mike Rinehart Good Morning Oasis Chili 1.25 Bacon, Ham or Sausage 2.00 Avocado 2.00 Grilled Mushrooms 1.75 Spinach 1.25 Grilled Ortega Chili 1.50 Substitute Egg Whites 1.75 *GF indicates Gluten Free available ask your server **Additional charge for GF bread $1.50 For your convenience, the Club will add an 18% service charge to your purchases. California sales tax of 7.75% also applies. Oasis Breakfast Burrito 12” Flour Tortilla stuffed with Ham, Eggs, Mushrooms, Cheese, Avocado and Fried Potatoes. Served with Salsa and Sour Cream 10.75 Breakfast Sides Bacon, Sausage or Ham 4.25 Sliced Fresh Fruit 5.00 Piece of Fruit 1.50 Hash Browns or Country Fried Potatoes 2.50 Toasted Bagel w/Cream Cheese 3.75 Toast or English Muffin 2.50 Oatmeal 4.25 Cold Cereal 4.00 Biscuit (1) & Gravy 3.25 One Egg 2.00 Two Eggs 2.75 One Slice French Toast 2.50 Granola and Fruit Parfait 8.75 Lunch at The Oasis California Chicken Wrap Fried or Grilled Chicken, Bacon, Lettuce, Tomato, Avocado with Chipotle Mayonnaise wrapped in a large Flour Tortilla 12.00 *GF indicates Gluten Free available ask your server **Additional charge for GF bread $1.50 For your convenience, the Club will add an 18% service charge to your purchases. California sales tax of 7.75% also applies. Oasis Crispy Sole Tacos Three Tender Flaky Sole cooked Golden Crispy Brown served on warmed Corn Tortillas with Tangy Slaw, served with Salsa, Guacamole and side of Beans 10.75 Oasis Par Three Trio Scoops of Tuna Salad, Egg Salad and Chicken Salad on Mixed Greens with Tomato, Cucumber, Carrot Curls and Sliced Red Onion 12.25 Stuffed Papaya Salad Half Ripe Gold Papaya filled with Mandarin Chicken Salad on Mixed Greens tossed with a Poppy Seed Dressing and Crispy Wonton Strips 13.25 Large 10.50 Small Oasis Chopped Cobb Green Leaf and Iceberg Lettuce chopped with Chicken, Bacon, Egg, Tomato, Avocado and Bleu Cheese Crumbles 13.00 Large 10.75 Small Build Your Own Burger 1/3 Pound of Ground Angus Beef Char Broiled to your specification, served with Lettuce, Tomato, Pickles and Red Onion 11.50 (served with Fries) Custom Toppings Chili 1.25 Bacon 2.00 Avocado 2.00 Grilled Mushrooms 1.75 Fried Egg 1.50 Grilled Ortega Chili 1.50 Cheese 1.00 Maytag Blue Cheese 1.95 Hot Dog 1/4 Lb. Kosher All Beef Hot Dog 7.00 (served with Fries) Additions: Chili 1.25 Shredded Cheese 1.25 Bacon 2.00 Kraut .50 Veggie and Turkey Burgers also available *GF indicates Gluten Free available ask your server **Additional charge for GF bread $1.50 Lunch Sides Baskets Large Shareable Sized Portion of these Crispy Crunchy Treats Crispy Fries 5.50 Beer Battered Onion Rings 7.75 Crispy Green Beans 7.75 Frings(1/2 Fries 1/2 Rings) 6.75 Sweet Potato Fries 6.75 Homemade Potato Chips 4.25 includes choice of dipping sauces: Honey Mustard, Roasted Garlic Aioli, Chipotle Ranch, Bleu Cheese Beverages Domestic Draft Glass 5.25 Pitcher 15.00 Premium Draft Glass 6.00 Pitcher 17.25 Canned Beer 12 oz 5.50 Budweiser, Bud Light, Select 55, Miller Light, Coors Light, O'Doul's Premium Canned Beer 6.25 Heineken, Corona, Sierra Nevada, Michelob Ultra, Stella Artois, Mike’s Hard Lemonade, Stella Cider House Wine 7.00 Merlot, Cabernet, Pinot Grigio, Chardonnay, White Zinfandel Fresh Peach or Regular Iced Tea 2.95 Fountain or Canned Sodas 2.95 Hot Coffee, Tea or Hot Chocolate 2.95 Juices: Orange, Cranberry, Apple, Pineapple 3.75 V-8, Tomato Juice, Clamato 3.75 Mineral Water 3.75 Sports Drink 2.95 2% Milk 3.75 Granola Bar 1.75 Candy Bar 1.75 Bagged Chips 1.25 For your convenience, the Club will add an 18% service charge to your purchases. California sales tax of 7.75% also applies. .
Load more

Recommended publications
  • Relationship Between Cleaning Practices and Microbiological Contamination in Domestic Kitchens Fur-Chi Chen,* Sandria L
    Food Protection Trends, Vol. 31, No. 11, Pages 672–679 Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Relationship between Cleaning Practices and Microbiological Contamination in Domestic Kitchens FUR-CHI CHEN,* SANDRIA L. GODWIN and Agnes KILONZO-NTHENGE *Dept. of Family and Consumer Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, 3500 John A. Merritt Blvd., Nashville, TN 37209-1561, USA INTRODUCTION ABSTRACT Foodborne diseases caused by mi- A study was conducted to evaluate the effectiveness of crobiological hazards in major outbreaks consumers’ kitchen cleaning practices in reducing microbiological have received widespread attention as a result of broad coverage by the media. In contamination in home kitchens. One hundred fifty participants contrast, the sporadic foodborne illnesses completed an in-home survey. A total of 747 samples of kitchen linked to domestic kitchens are less often surfaces and 100 samples of kitchen cleaning tools were collected reported and sometimes difficult to doc- and analyzed for the indicator microorganisms. The reported ument. As a result, cases of foodborne cleaning practices were compared with various bacterial counts. illnesses related to home-prepared foods Kitchen sinks and faucet handles were the most contaminated are often underestimated (11, 14). Stud- places in the kitchens. Dishcloths and sponges used for cleaning ies have indicated that cross-contami- often contained more bacterial contamination than kitchen nation during food handling, prepara- surfaces. Our results indicated inefficient cleaning procedures tion, and storage in the home is a major applied by the respondents even though most of them reported contributing factor in the transmission incorporating sanitizing agents in their cleaning scheme.
    [Show full text]
  • An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. .............................................................
    [Show full text]
  • Kitchen Renovations
    Bulletin 021 Version 0725 11 Kitchen Renovation s PurposePurpose:::: The purpose of this bulletin is to inform permit applicants of document submittal requirements for the renovation of kitchens in 1- and 2-family residential dwelling structures. Applicability: The information contained herein is applicable to all 1- and 2-family residential dwelling structures. All work must be performed in accordance with the 2003 International Residential Code (IRC), as locally amended. This document may be updated periodically. Please check the department’s web page to verify you have the current version of this document. Permit SubmittalsSubmittals:::: Except as noted below, permit submittal drawings for kitchen renovations in 1- and 2-family dwelling units are not required to be prepared by a licensed design professional, however; the drawings must be drawn to scale and clearly indicate the scope of building, electrical, mechanical and plumbing work to occur. At a minimum, the following drawings are required: • Demolition plan to show all items to be removed such as cabinets, countertops, lighting switches or fixtures, electrical outlets, plumbing fixtures, walls or portions thereof, windows and doors. • Floor plan indicating new or relocated cabinet and countertop work, plumbing fixtures, hoods, walls, windows and doors. Dimensions should be provided to indicate overall room size and distance between island or peninsula sections and other countertops. • Electrical lighting and power plan indicating location of all existing and new switches, receptacles and lighting fixtures as well as power to hard-wired appliances. • Framing Plan indicating any work involving modification to the building's structural framing system. This drawing must be signed and sealed by a licensed architect or structural engineer.
    [Show full text]
  • Kitchen Remodel Requirements
    City of San Carlos Building Division 600 Elm St, San Carlos, CA 94070 Phone: 650-802-4261 Residential Kitchen Remodel To apply for a kitchen remodel permit, please email a Building Permit Application form and proposed plans to [email protected]. Provide existing and proposed layout and show kitchen cabinets, appliance locations, receptacle layout, light switch locations, and lighting locations with type of lighting. See reverse side of this handout for sample kitchen floor plan. Building 1. Minimum ceiling height in a kitchen shall be 7’-0” clear measured from finished floor to finished ceiling. 2. Insulation shall be installed in all walls, floors and ceilings open for construction between conditioned space and unconditioned space such as exterior walls, garages, crawl spaces, and attics. Walls: R-13 Ceilings: R-30 Floors: R-19 3. Door openings between a private garage and dwelling unit shall be minimum 1 - 3/8” solid core wood, OR 1 - 3/8” honeycomb core steel, OR a fire door with an approved manufacturer’s label of not less than 20-minute fire rating. Fire doors shall be self-closing and self-latching. 4. A fire wall shall be provided between a private garage and living space. Minimum ½” gypsum board shall be applied to the garage side of the fire wall (recommend 5/8” Type-X gypsum board). Garages beneath habitable rooms shall be provided with not less than 5/8” Type-X gypsum board or equivalent. Electrical 1. Minimum 2- 20 amp dedicated kitchen counter circuits are required. All kitchen counter receptacles shall be GFCI-protected.
    [Show full text]
  • Kitchen Basics!
    Kitchen Basics! Becoming Familiar with the Kitchen Learning the Basics • What you need to know before you cook! – Know your kitchen • Work Centers • Appliances, Tools, and Equipment – How to follow a recipe • Cooking and Mixing Terms • Measuring and Abbreviations – Personal and Food Safety – Clean Up! Know Your Kitchen! • Knowing your kitchen and tools helps you work efficiently – Work Centers for the kitchen activities: • Food Preparation and Storage – Refrigerator and cabinets for storing utensils and food • Cooking and Serving – Stovetop and oven cooking and baking – Cabinets and counter for foods and tools • Clean Up – Sink and dishwasher – Cabinets for storing dishes, tools, and utensils *Today kitchens may also have a planning work center with a computer, bookshelves, and desk Kitchen Work Centers • What do we do in the kitchen? • Food Uses of the kitchen – Storage – Preparation – Cooking – Serving – Clean-up – Planning Kitchen Layouts • L-Shape Double L Design More Kitchen Layouts • U Shape Plan Corridor Plan Kitchen Designs • Goal- Is to save human energy and be more efficient – Learn the centers in your kitchen – Keep tools in the center where they are first used Cooking Appliances Cooking Methods are similar, however gas and electric appliances cook differently. Everyone has their favorite! Cooking Method Gas Electric Cooktop- Cooking Heats up instantly- Takes a few minutes- Surface High is very hot! temperature settings Bake- In the oven by Needs to preheat 2-3 Needs to preheat- timer dry heat minutes per 100 goes off when ready degrees Broil- Cooking by direct Very hot- open flame- Hot top coils. heat adjust broiler pan Adjust racks accordingly accordingly.
    [Show full text]
  • Executive Chef Position Description
    POSITION TITLE: Executive Chef DEPARTMENT: Dining Services FLSA: Exempt SUPERVISOR: Director of Culinary Services SUPERVISES: Kitchen Staff Revised: June 2021 SUMMARY OF POSITION Under limited supervision, the Executive Chef’s primary objective is to manage and mentor the kitchen staff and demonstrate advanced culinary skills to provide meals with nutritional value and creative appeal to residents and guests. Responsible for the proper preparation of the planned menu and assists in supervision of all kitchen team members. Assures that all foods are prepared and cooked in accordance with specified recipes and procedures. Assures that foods served to residents and guests are of a high quality, meeting standards of portion, doneness, freshness, and presentation. As a representative and team member of dining services, this position is expected to present oneself in a manner that reflects professionalism and ensures resident satisfaction in the dining department. SCOPE Supervisory Responsibility – Supervises kitchen staff including Sous Chef, Certified Dietary Manager, Cooks, Cook Assistants, Utility, and Dishwashers. BUDGET RESPONSIBILITY – Works within defined budgetary guidelines set by Management. ESSENTIAL FUNCTIONS The following duties are normal for this position. These are not exclusive or all-inclusive. Other duties may be required and assigned. Work Duties • Supervise daily operation of all food preparation and production procedures. • Maintain proper purchasing/receiving procedures. • Ensure optimum food quality/presentation. • Maintain proper procedures to maintain kitchen/equipment sanitation. • Develop and maintain relationships with residents through dining room visits and meetings. • Communicate effectively with managers, team members and residents. • Plans daily cooking schedule and makes up production sheets in accordance with the daily menu, recipes, order quantities, future days' menus, and time requirements.
    [Show full text]
  • Chef Marcelle Afram of Bluejacket Wins DC Central Kitchen's Capital
    Chef Marcelle Afram of Bluejacket Wins DC Central Kitchen’s Capital Food Fight Signature fundraising event raises over $815,000 for local nonprofit’s culinary training and anti-hunger programs November 7, 2019 – Washington, D.C. – Chef Marcelle Afram took home the top honor last night at DC Central Kitchen’s signature fundraising event, Capital Food Fight, presented by Smithfield Foods. Local chefs Marcelle Afram of Bluejacket, Kyoo Eom of Dirty Habit, Adam Greenberg of Coconut Club, and Johanna Hellrigl of Mercy Me went head-to-head in a thrilling culinary battle on the stage of DC’s hottest event venue, The Anthem. This year’s Capital Food Fight brought together over 2,000 guests, 80 tasting restaurants and live on-stage entertainment at The Anthem. Battling chefs were asked to create dishes using secret ingredients ranging from Simply Seasoned Plant-Based Protein Starters presented by Pure Farmland, a Smithfield Foods brand, Stokes Purple® sweet potatoes, presented by Keany Produce and Gourmet and Frieda’s Specialty Produce, and Global Animal Partnership Rated Dry Aged Tomahawk Steak presented by Whole Foods Market. In a nod to DC’s mixology scene, guests voted in the People’s Choice Mixology Competition, sponsored by Beam Suntory. Six mixologists poured specialty cocktails before Sophie Szych of Quill was named the 2019 People’s Choice winner for her creation, “Knobbing for Apples” prepared with Knob Creek Rye. Nationally recognized celebrities came out in full force for the 16th year of Capital Food Fight. This year’s judges included Tom Colicchio (Bravo’s “Top Chef”), Ryan Zimmerman (Washington Nationals), Andrew Zimmern (“Bizarre Foods” with Andrew Zimmern), and Maneet Chauhan (celebrity chef and restaurateur).
    [Show full text]
  • 5 Things You and Your Staff Need to Know About Cleaning Kitchen Hoods
    Complete Life Safety Solutions 24-7 SERVICE 800-607-2767 5 THINGS YOU AND YOUR STAFF NEED TO KNOW ABOUT CLEANING KITCHEN HOODS 1. Dirty kitchen hoods don’t clean themselves – they are NOT self-cleaning. Commercial kitchen hoods are not like your home kitchen hoods that take a quick swipe, and occasional filter and motor cleaning. When commercial kitchen equipment catches fire, it can lead to hood and ductwork fires, which quickly spread out of control if they are dirty or not operating properly. 2. Keep nozzles and links clean from grease so they don’t clog. These need to be changed every six months or even sooner. Clogged nozzles and links can delay or prevent links from activating correctly and preventing a fire. And don’t overlook the reality that dirty hoods can also be a health hazard for staff, customers, and residents. 3. Dirty kitchen hoods may impact or even restrict your ability to get and maintain adequate insurance. An insurance claim may result in a rejected claim leaving the liability with you, the owner. State Codes, NFPA and most insurance companies require bi-annual inspections. Failure to do so is a violation of NFPA code and you could be red-tagged, which can shut down the kitchen and cooking systems. And your business! 4. Set a schedule for kitchen hood inspections twice a year and get them on your staff calendar. It’s a smart idea to schedule maintenance a few years out to make sure your kitchen hoods are in top performance. During inspections, make sure links are changed, nozzles are clean, the integrity of the mechanical activation is intact, chemical tanks are full, and the system will work.
    [Show full text]
  • How Do I Schedule a Meal? Step 1: Fill out the Meal Partner Form
    FAQs How do I schedule a meal? Step 1: Fill out the meal partner form (new meal partners only) Step 2: Visit our meal calendar to schedule your own meal! Are we able to drop off our supplies before parking? Yes. You are more than welcome to pull up in the circle drive right in front of 2A. We have carts you can come get to load all your supplies on and drop them off at the House. Where do we park? Please park in lot P2. We are located on the first floor of Parkview Regional Medical Center inside entrance 2A. How many people will we be serving? On average, we serve 25 individuals during meals, but please understand, that number is never guaranteed. Our guests can check in or out from 9am-9pm, and they know that the meals are available and free. If your group wishes to stay and eat as well, please factor this into your planning. Do we need to bring plates, utensils, and cups? We have a fully stocked kitchen including pots, pans, utensils, dishware, flatware, and cups. You may bring your own kitchen tools and equipment if you wish, however we are not responsible for any personal items left behind. How much time should we allow to prepare the meal? Please arrive in enough time to prepare, set up, and serve our guests by the designated meal time. Meal prep begins up to 2 hours prior to each meal time. You may arrive as early as 9:00 a.m for brunch and 4:00 p.m.
    [Show full text]
  • New Zealand Culinary Tour 8 Days
    New Zealand Culinary Tour 8 days Tour Description The stunning natural scenery and exciting food scene draw visitors to New Zealand each year. With a primarily agricultural economy, the country has become well-known for its fresh ingredient based cuisine. Locals and visitors alike savor seafood recipes and plentiful lamb, as well as a variety of vegetable dishes. The wines produced in the country are recognized as some of the best in the world. Sample New Zealand’s bounty while learning about the agricultural methods and preparation processes all while surrounded by attractive landscapes. Highlights Auckland City Tour Explore the Glowworm Grotto at the Waitomo Caves Five specialty lunches and five winery visits Visit a Maori village Experience a geothermal site in Rotorua Fruit orchard visit and tasting Art Deco city tour in Napier Olive grove visit with tasting Marlborough Sounds cruise with mussel farm visit Farewell dinner with behind the scenes visit to an award winning restaurant kitchen Sample Tour Itinerary Auckland – 1 night Day 1: Arrive Auckland At the Auckland airport you will be greeted and escorted to your private coach for a sightseeing tour of Auckland. Auckland is situated on the narrow isthmus between the Tasman Sea and the Pacific Ocean and is noted for its extensive parks and beautiful gardens. Unique to this city are a large number of extinct volcanic cones thrusting sharply upward out of a sea of houses. Your tour includes a visit to the Auckland War Memorial Museum for a visit to its unique Maori Court. After free time to grab a bite to eat and shop, you’ll be taken to a special wine tasting experience featuring the many wine regions of New Zealand.
    [Show full text]
  • Food Production
    Food Production Best of Chinese cooking-Sanjeev Kapoor- Popular Prakashan, Mumbai- 2003 Food Preparation for the professional- David A. Mizer, Mary Porter, Beth Sonnier, Karen Eich Drummond- John Wiley and Sons,Inc- Canada- 2000 A concise encyclopedia of gastronomy- Andre l. simon- The Overlook Press- 1981, Mastering the art of French Cooking- Julia Child, louisette bertholle, Simone Classical cooking- The Modern way- Eugen Pauli, 2nd edition,Van Nostrand Reinhold, New York 1989, B- 4 Beck, , penguin books, 2009, b-5 Joy of cooking- Irma S. Rombauer, Marion Rombauer Becker, The New American Liabrary, New York, 1974- b-6 Syllabus- 1 Introduction to cookery- A. Level of skills and experience B. Attitude and behavior in Kitchen C. Personal hygiene D. Uniforms and protective clothing E. Safety procedure in handling equipment 2. Culinary history- Origin of modern cookery 3. Hierarchy area of department and kitchen a. Classical brigade b. Modern Staffng in various category hotels c. Roles of executive chef d. Duties and responsibilities of various chefs e. Co-opeartion with other departments 4. Culinary terms- A. list of (common and basic) terms B. Explanation with examples 5. Aims and objectives of cooking food A. Aims and objectives of cooking food B. Various Textures C. Various Consisatencies D. Techniques used in pre-preparation E. Techniques used in preparation 6. Basic Principles of Food Production-1 i) Vegetable and Fruit Cookery A. Introduction – Classification of Vegetables B. Pigments and colour Changes C. Effects of heat on vegetables D. Cuts of vegetables E. Classification of fruits F. Uses of fruits in cookery G. Salads and salad dressings ii) Stocks A.
    [Show full text]
  • Culinary Arts II G10-12
    1 CULINARY ARTS II GRADES 10-12 EWING PUBLIC SCHOOLS 2099 Pennington Road Ewing, NJ 08618 Board Approval Date: TBD Michael Nitti Produced by: John Kocubinski, Teacher Superintendent In accordance with The Ewing Public Schools’ Policy 2230, Course Guides, this curriculum has been reviewed and found to be in compliance with all policies and all affirmative action criteria. 2 Table of Contents Page Unit 1: Kitchen Basics (Chapters 1-4) 1 Unit 2: Culinary Basics (Chapters 5-8) 5 Unit 3: Culinary Application (Chapters 9-16) 9 Unit 4: Breads and Desserts (Chapters 17-19) 15 Unit 5: Latin America (Chapter 29) 19 Unit 6: Europe (Chapter 30) 22 Unit 7: Mediterranean Countries (Chapter 31) 26 Unit 8: Middle East and Africa (Chapter 32) 30 Unit 9: Asia (Chapter 33) 33 Unit 10: Overview of the United States (Chapters Taste of America) (Chapter 28) 37 1 Unit 1: Kitchen Basics (Chapters 1-4) [8-10 Days] Why Is This Unit Important? Keeping foods safe to eat and making the kitchen a safe place to work are keys to good health. Improper food handling can make you ill. Kitchen accidents can cause severe injuries. You can prevent both illness and accidents by following safety principles. Federal, state and local governments all play key roles in helping to keep the food supply safe. Local governments are in charge of sending health inspectors to visit food businesses. These inspectors make sure the businesses are following state health codes. The Big Ideas embedded in this unit are: • Food safety is a global concern that every individual working in food service needs to take seriously.
    [Show full text]